Rachel Shapiro is a chef, a paradigm shifter, and a community organizer with a focus on the food system. Learn about what led her towards this path. 

Ricky Tree recounts his journey into the natural world of herbalism. Learn how to support your health with some of Ricky's most beloved and beneficial plants. 

Art Friedrich is making locally grown food accessible by planting gardens for families all over Miami-Dade County. Find out how the Urban Oasis Project accomplishes this, and learn about the group's other impactful programs. 

Lizzie Shutt, an integrative nutrition health coach takes us through her journey during which she learned about plants and nutrition, and their ability to support our health. A recent college graduate with a BS in Horticulture, she is part of the next generation of young people who will help to improve our food systems, which ultimately will heal us and the planet.  

Joseph explains why eating fresh local food, taking adaptogens, and balancing emotions support better health (my dog Spicey joins the conversation to offer his own insight from time to time :)). 

Listen to Chef Ryann Morris of Food Brilliance describe the Ayurvedic dietary principles, and why she grows and cooks various vegetables and herbs in her garden which correspond with this system of medicine. Chef Morris has generously shared one of her beloved recipes with us, which can be seen below:

Moringa Bites

Serving size: 9 2-inch balls

Prep time: 5 min

Ingredients: • ¾ cup almonds • ¼ cup pecans • ½ cup dates, chopped • ½ cup coconut strips • 1 teaspoon moringa leaf powder • ⅛ teaspoon salt • 2 tablespoons water

Instructions: 1. Blend all the ingredients together in blender or food processor. Roll into balls. 2. Optionally you can roll the balls in a combination of pure vanilla powder and coconut shreds, cinnamon and coconut sugar or shredded coconuts. 3. Moringa bites are fresh for a month if kept in an airtight container. They can be stored frozen or refrigerated.

Learn about Delray's hidden jewel: the Swinton Community Growing Project from co-founder and director Michiko Kurisu, garden manager Rachel Mezza, and volunteer and chef Ryann Morris of Food Brilliance. In this episode we discuss plants that grow in a tropical food forest, permaculture, and how being a part of this project has built community, as is explained by Yoshi, a volunteer at the garden. 

Learn about local tropical fruit and why eating them here in South Florida makes good sense. Andre d'Anjou of Fruits n' Cahoots in Davie, Florida shares his knowledge about local tropical fruit, their cultural and traditional importance, and their nutritional benefits. 

Spiritualist Brielle Murch talks about vermiculture (worm composting), her latest loves in herbal medicine, and her relationship with Mother Earth. 

Please check with your physician to see if Calea (Mexican dream herb), which is discussed in this episode, is right for you. 

In this episode, learn how to reduce landfill growth from Dustin Dubois of Filthy Organics. Dustin discusses composting and how you can be a part of reducing food waste.